View Full Version : Just the point?
TalonBrew
05-31-2013, 07:27 PM
Quick question.
I got a beautiful 6# point at the butcher today. I'm smoking it tomorrow, but the prob is that I got called into work and need to leave by 3 PM. I've never done just the point without the flat, and I have no idea when to start to get it done before work (with time to eat).
Planning on using the Backyard Jambo at about 250-ish. I'd like to do 270-275, but it always seems to settle in at 250. Any rough guesses on how long?
Also, and more importantly. I usually just do a simple rub, salt, pepper, etc, but I was thinking about saucing this guy at the end. I don't want to go too sweet or overpowering. Any saucing strategies that won't hurt my Texas sensibilities?
Thanks much,
Howard.
Bludawg
05-31-2013, 08:37 PM
If it was me I'd put it on the pit at 250 for 4 hrs. Wrap it in plastic wrap put it on a sheet pan and into a 190 deg oven when you have to leave for work it will be Awesome when you get home. I'm not big on Sauce but I like these two on Brisket.
Blu's Black Gold
Ingredients:
1/3 cup dark karo syrup or cane syrup
1/3 cup strong coffee
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
6 tsp chili powder
1 tbl corn oil
2 tsp dry mustard
1/2 tssp salt
1/2 tsp hot pepper sauce
Directions:
Mix Coffee, vinegar, Woster, oil and spices in a sauce pan bring to a boil for 1 min. remove from heat add remaining ingredients stir to combine allow to cool and bottle.
Texas Red Sauce
Ingredients:
1/2 cup cider vinegar
1 cup ketchup
1 cup water
6 Tbl white sugar
2 Tsp salt
2 Tsp chili powder
1tsp back pepper
1tbl New mexico chili powder
1 tbl paprika
2 tsp Cholula hot sauce
In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
TalonBrew
05-31-2013, 09:32 PM
Thanks Bludawg.
EXACTLY what I was looking for.
shirknwrk
05-31-2013, 11:42 PM
Just did a small (3 lb.) point. Took 4 hrs, 45 min. at 270° with waterpan. Foiled at 165° for the final 2 hrs of the cook and rested for 3 hrs. http://www.bbq-brethren.com/forum/showthread.php?p=2497974
TalonBrew
06-01-2013, 10:16 AM
And they're off......
(Beef ribs for lunch)
http://i213.photobucket.com/albums/cc219/rv6tc/IMG_1992.jpg (http://s213.photobucket.com/user/rv6tc/media/IMG_1992.jpg.html)
http://i213.photobucket.com/albums/cc219/rv6tc/IMG_1995.jpg (http://s213.photobucket.com/user/rv6tc/media/IMG_1995.jpg.html)
Bludawg
06-01-2013, 10:44 AM
Food of the BBQ Gods.
fingerlickin'
06-01-2013, 11:04 AM
I made a batch of that Texas Red Sauce last night. It's good stuff, my kids love it.
TalonBrew
06-01-2013, 11:28 AM
I made a batch of that Texas Red Sauce last night. It's good stuff, my kids love it.
Keeping both handy, but I'm going to try a little of Blu's Black Gold. Looks really interesting and different.
deguerre
06-01-2013, 12:04 PM
Food of the BBQ Gods.
WHICH Cholula hot sauce?:mrgreen: Seriously though, which one. We have about 4 different kinds in our pantry. (Goes to look...) OK, have original, chipotle and chili lime.
Bludawg
06-01-2013, 12:37 PM
:redface:I didn't know there was more than one ...Origional
TalonBrew
06-01-2013, 02:42 PM
Ribs are done......
http://i213.photobucket.com/albums/cc219/rv6tc/IMG_1998.jpg (http://s213.photobucket.com/user/rv6tc/media/IMG_1998.jpg.html)
http://i213.photobucket.com/albums/cc219/rv6tc/IMG_2004.jpg (http://s213.photobucket.com/user/rv6tc/media/IMG_2004.jpg.html)
Bludawg
06-01-2013, 03:01 PM
Gimme Some!!
ssbbqguy
06-01-2013, 03:19 PM
Looks real good. Nice color and they are appetizing for sure. Steve.
Titch
06-01-2013, 04:51 PM
Those ribs look Brilliant :thumb:
Corky
06-01-2013, 05:35 PM
Wow those look good!
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